Matar Paneer Do Pyaaza?! Say what?! We usually hear the term “Do Pyaaza” related to vegetables like Bhindi… Matar Paneer is a full dish on its own, and adding the “Do Pyaaza” gives it a new twist!!
I do not take the credit for this yummy dish, it’s my Dad’s creation and has been on repeat ever since he made this for me in October!!
– 3 medium/large onions
– 2 big tomatoes
– 1 pod of garlic
– 2-3 green chillies as per taste
– 4 tablespoons of chopped ginger
– 1 1/2 tablespoon Jeera
– 3 Masale – 1 tablespoon Haldi (Turmeric), 2 tablespoons Dhaniya Powder (Coriander Powder) and 1 teaspoon Lal Mirch (Red Chilly Powder)
– 1 cup frozen Peas, soaked in warm water
– 1 packet Paneer, I use the Nanak brand
– Lots of coriander/cilantro for garnish
1) Heat oil in a pan.
2) Add 11/2 spoon Jeera.
3) Once Jeera crackles, add the garlic, ginger and green chilly.
4) Once these are half done, add onions – cook the onions till they are reddish and then add tomatoes. Continue cooking.
5) Add the 3 masale and salt according to taste
** The emphais is on the Masale and adding enough quantity of onions and tomatoes – since it’s the key to a yummy sabzi!!
6) Continue cooking on medium flame and now add the peas and paneer cubes.
7) Add water for cooking or as desired for the curry. We went for a little drier gravy.
8) Let it cook on medium-low flame for about 30 mins or till the paneer is soft. Be careful to not overcook since the Paneer cubes can break.
9) Garnish with coriander/cilantro and serve hot with Roti. If desired to eat with Rice, add more water to make the gravy.